Short Ribs

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

For rich flavor, brown ribs slowly and deeply before adding water


  • 4 lbs. short ribs (2 X 2 X 4 pieces) 1 tblsp. salt


  • Brown meat on all sides in own fat; pour off excess. Add salt, pepper and bay leaf; cover with water. Simmer, covered, until tender, about 1½ to 2½ hours.
  • Add carrots and onions the last 20 minutes. Remove ribs and vegetables to warm platter. Discard bay leaf.
  • Measure broth; for every 2 cups, stir in 2